Our Perfect Zesty Chicken Tortilla Bake

Our Perfect Zesty Chicken Tortilla Bake recipe

photo by:kraft

Mexican takeout, step aside. There's a new tortilla bake in town. With a cheesy outside and chicken with tangy sauce inside, this is destined to be a weeknight fave.

time

prep:

25 min

total:

50 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/2

cup MIRACLE WHIP Dressing

1/2

cup flour

cups milk

pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

1-1/2

lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces

1/2

cup TACO BELL® Thick & Chunky Salsa

1/2

cup chopped fresh parsley

flour tortillas (6 inch)

Make It

HEAT oven to 375°F.

WHISK dressing and flour in medium saucepan until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 7g of fat per serving by preparing with MIRACLE WHIP Light Dressing, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.

Substitute

Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.

Rate recipes, or edit your previous ratings and more. Sign In

patsyann13

posted:4/28/2004

I made this and took to a covered dish luncheon, it was a "HIT" everyone asked for the recipe... It is an easy dish to prepare. I will definitely fix this again

sycandles

posted:4/26/2004

I loved this one! This recipe offers a very "different" taste because of the Mayonaise. I was a little scared to add the Mayonaise at first, as I have never thought of it going into a dish like this, but it was VERY good! :) I will be making this one again!

a cook

posted:4/24/2004

My husband says this tastes very good. He likes to put red enchilada sauce on top for added flavor and moisture.

a cook

posted:3/19/2004

This was quick & easy to make. The kids also enjoyed helping.

serra14

posted:3/18/2004

I would not use the mushrooms again, but other than that it was good.

a cook

posted:3/15/2004

Well, im 14 and i like to cook on the weekends, cause during the weekdays im busy with sports and so i made it and my dad really liked it, so did my mom and my next door neighbor. My dad then wanted me to make it again for my grandparents. They liked it too. It was pretty good, and easy to make. The only think i would recomend is to not use parsley, or as much as the recipie calls for, im just not a parsley person, but if you like parsley go right ahead :)

a cook

posted:3/12/2004

Okay I listened to all of the other replys and came up with a solution of my own. I mixed Kraft Ranch Dressing and Salsa. It really still gives it a zesty flavor. My family seems to like it. I will try this one again.

sarah_karr

posted:3/1/2004

EVERYONE LOVED

chiromary

posted:2/27/2004

I'm always looking for new recipes for my card club. This was not difficult and was delicious. I'll make it again.

sherry07

posted:2/27/2004

My family loved this recipe. It was easy to make and we had left overs. However, it can be a little bland so spice it up with hot salsa & some sour cream to dip in. I'm making it tonight!